That’s how I feel about these Vietnamesedaikonand carrot refrigerator pickles, also known as “do chua”.
Vietnamese Pickled Carrots For Bahn Mi
The pickles are traditionally served on Vietnamesebanh misandwiches.
What Are Daikon Radishes?
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Pickled daikon, sliced crosswise, are often served with your food at Japanese restaurants.
These pickles are not cooked, so they are refrigerator pickles, not “canned” pickles.
Or you’re able to just eat them straight!
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Then cut 1/4-inch thick slices lengthwise.
Stack the slices and cut them again into 1/4-inch thick batons.
Place the carrots and daikon radishes in a large bowl.
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Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt.
Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.
Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes.
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Transfer the carrots and daikon to a colander, rinse with cool water and drain well.
Pack the daikon and carrots tightly into the jars.
Pour over the pickling liquid to cover.
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The pickles should sit at least overnight before eating; their flavor will improve with time.
They should last 4 to 6 weeks in the refrigerator.
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